{"id":56514,"date":"2023-10-31T16:59:52","date_gmt":"2023-10-31T16:59:52","guid":{"rendered":"https:\/\/aglassandahalffullproductions.com\/?p=56514"},"modified":"2024-01-21T11:25:04","modified_gmt":"2024-01-21T11:25:04","slug":"akawi-cheese-vs-halloumi","status":"publish","type":"post","link":"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/","title":{"rendered":"Akawi Cheese vs. Halloumi"},"content":{"rendered":"\n<p><a href=\"https:\/\/aglassandahalffullproductions.com\/butter-vs-cheese-vs-ghee\/\">Cheese<\/a> holds an esteemed place in Middle Eastern cuisine and culture. Many regions have their own signature cheeses that feature prominently in local dishes. Two of the most beloved are <strong>akawi<\/strong> and <strong>halloumi<\/strong>.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full\"><img decoding=\"async\" width=\"1200\" height=\"630\" src=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/10\/Akawi-Cheese-vs.-Halloumi.jpeg\" alt=\"Akawi Cheese vs. Halloumi\" class=\"wp-image-56555\" srcset=\"https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/10\/Akawi-Cheese-vs.-Halloumi.jpeg 1200w, https:\/\/aglassandahalffullproductions.com\/wp-content\/uploads\/2023\/10\/Akawi-Cheese-vs.-Halloumi-768x403.jpeg 768w\" sizes=\"(max-width: 1200px) 100vw, 1200px\" \/><\/figure>\n\n\n\n<p>These semisoft white <a href=\"https:\/\/aglassandahalffullproductions.com\/saganaki-cheese-vs-halloumi\/\">brined cheeses<\/a> have become popular worldwide. Foodies and home cooks everywhere have fallen for their unique textures and versatile applications.<\/p>\n\n\n\n<p>But what exactly sets these cheeses apart?<\/p>\n\n\n\n<div id=\"ez-toc-container\" class=\"ez-toc-v2_0_63 counter-flat ez-toc-counter ez-toc-custom ez-toc-container-direction\">\n<div class=\"ez-toc-title-container\">\n<p class=\"ez-toc-title \" >Table of Contents<\/p>\n<span class=\"ez-toc-title-toggle\"><a href=\"#\" class=\"ez-toc-pull-right ez-toc-btn ez-toc-btn-xs ez-toc-btn-default ez-toc-toggle\" aria-label=\"Toggle Table of Content\"><span class=\"ez-toc-js-icon-con\"><span class=\"\"><span class=\"eztoc-hide\" style=\"display:none;\">Toggle<\/span><span class=\"ez-toc-icon-toggle-span\"><svg style=\"fill: #333333;color:#333333\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" class=\"list-377408\" width=\"20px\" height=\"20px\" viewBox=\"0 0 24 24\" fill=\"none\"><path d=\"M6 6H4v2h2V6zm14 0H8v2h12V6zM4 11h2v2H4v-2zm16 0H8v2h12v-2zM4 16h2v2H4v-2zm16 0H8v2h12v-2z\" fill=\"currentColor\"><\/path><\/svg><svg style=\"fill: #333333;color:#333333\" class=\"arrow-unsorted-368013\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" width=\"10px\" height=\"10px\" viewBox=\"0 0 24 24\" version=\"1.2\" baseProfile=\"tiny\"><path d=\"M18.2 9.3l-6.2-6.3-6.2 6.3c-.2.2-.3.4-.3.7s.1.5.3.7c.2.2.4.3.7.3h11c.3 0 .5-.1.7-.3.2-.2.3-.5.3-.7s-.1-.5-.3-.7zM5.8 14.7l6.2 6.3 6.2-6.3c.2-.2.3-.5.3-.7s-.1-.5-.3-.7c-.2-.2-.4-.3-.7-.3h-11c-.3 0-.5.1-.7.3-.2.2-.3.5-.3.7s.1.5.3.7z\"\/><\/svg><\/span><\/span><\/span><\/a><\/span><\/div>\n<nav><ul class='ez-toc-list ez-toc-list-level-1 eztoc-toggle-hide-by-default' ><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-1\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Origins_and_History\" title=\"Origins and History\">Origins and History<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-2\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Ingredients_and_Manufacturing_Process\" title=\"Ingredients and Manufacturing Process\">Ingredients and Manufacturing Process<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-3\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Taste_Texture_and_Aroma_Notes\" title=\"Taste, Texture, and Aroma Notes\">Taste, Texture, and Aroma Notes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-4\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Culinary_Uses\" title=\"Culinary Uses\">Culinary Uses<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-5\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Cooking_with_Akawi\" title=\"Cooking with Akawi\">Cooking with Akawi<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-6\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Cooking_with_Halloumi\" title=\"Cooking with Halloumi\">Cooking with Halloumi<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-7\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Flavor_Pairings\" title=\"Flavor Pairings\">Flavor Pairings<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-8\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Buying_and_Storage\" title=\"Buying and Storage\">Buying and Storage<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-9\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Health_Benefits_and_Nutrition\" title=\"Health Benefits and Nutrition\">Health Benefits and Nutrition<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-10\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Key_Differences_Between_Akawi_and_Halloumi\" title=\"Key Differences Between Akawi and Halloumi\">Key Differences Between Akawi and Halloumi<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-11\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#How_to_Substitute_Akawi_for_Halloumi_and_Vice_Versa\" title=\"How to Substitute Akawi for Halloumi (and Vice Versa)\">How to Substitute Akawi for Halloumi (and Vice Versa)<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-12\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#How_to_Make_Akawi_and_Halloumi_at_Home\" title=\"How to Make Akawi and Halloumi at Home\">How to Make Akawi and Halloumi at Home<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-13\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#How_To_Make_Akawi_And_Halloumi_Cheese_At_Home\" title=\"How To Make Akawi And Halloumi Cheese At Home\">How To Make Akawi And Halloumi Cheese At Home<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-14\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Ingredients\" title=\"Ingredients&nbsp;&nbsp;\">Ingredients&nbsp;&nbsp;<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-15\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Instructions\" title=\"Instructions&nbsp;\">Instructions&nbsp;<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-16\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Refer_to_traditional_cheesemaking_guides_for_detailed_steps_Key_high-level_pointers\" title=\"Refer to traditional cheesemaking guides for detailed steps. Key high-level pointers:\">Refer to traditional cheesemaking guides for detailed steps. Key high-level pointers:<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-17\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Notes\" title=\"Notes\">Notes<\/a><\/li><li class='ez-toc-page-1'><a class=\"ez-toc-link ez-toc-heading-18\" href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-vs-halloumi\/#Conclusion\" title=\"Conclusion\">Conclusion<\/a><\/li><\/ul><\/nav><\/div>\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Origins_and_History\"><\/span>Origins and History<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Akawi<\/strong> cheese traces its roots to <strong>Akk\u0101<\/strong>, an ancient port city in northern Israel and Lebanon. The surrounding region was part of Greater Syria when akawi emerged.<\/p>\n\n\n\n<p>It became known as <strong>Akkawi cheese<\/strong> or <strong>Ackawi cheese<\/strong> due to its origins. \"Akkawi\" translates to \"from Akka.\"<\/p>\n\n\n\n<p>Akawi is common in Middle Eastern cuisine, especially:<\/p>\n\n\n\n<ul>\n<li>Palestinian<\/li>\n\n\n\n<li>Jordanian<\/li>\n\n\n\n<li>Syrian<\/li>\n\n\n\n<li>Lebanese<\/li>\n<\/ul>\n\n\n\n<p>This fresh <a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-pepper-jack\/\">white cheese<\/a> has a history spanning several centuries. Traditional techniques are still used in villages surrounding Akk\u0101.<\/p>\n\n\n\n<p><strong>Halloumi<\/strong> also has a long pedigree. It hails from <strong>Cyprus<\/strong> and has been produced there since medieval Byzantine times.<\/p>\n\n\n\n<p>The name \"halloumi\" or \"Hellim\" comes from the Turkish word \"hellim,\" meaning \"cheese.\" Its current form emerged around the 19th century.<\/p>\n\n\n\n<p>Both cheeses are products of the Levant region and broader Middle East. But their unique identities stem from local cultures and food traditions.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Ingredients_and_Manufacturing_Process\"><\/span>Ingredients and Manufacturing Process<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Akawi and halloumi are made using simple, fresh ingredients. But their production methods differ in small ways that impact the final product.<\/p>\n\n\n\n<p><strong>To make akawi cheese:<\/strong><\/p>\n\n\n\n<ul>\n<li>Cow, goat, or sheep milk is pasteurized and curdled using rennet.<\/li>\n\n\n\n<li>The curds are drained and pressed, then soaked in brine.<\/li>\n\n\n\n<li>Akawi matures quickly, in 1-3 weeks.<\/li>\n<\/ul>\n\n\n\n<p><strong>Halloumi is made by:<\/strong><\/p>\n\n\n\n<ul>\n<li>Curdling goat, sheep, or cow milk with rennet.<\/li>\n\n\n\n<li>Draining the curds and kneading them to release more whey.<\/li>\n\n\n\n<li>Shaping the curds into balls, then flattening and pressing them.<\/li>\n\n\n\n<li>Soaking the cheese in brine for preservation and flavor.<\/li>\n\n\n\n<li>Matured for 1-3 months.<\/li>\n<\/ul>\n\n\n\n<p>The extra kneading and shaping help give halloumi its distinctive texture. This distinguishes it from the softer, looser <a href=\"https:\/\/aglassandahalffullproductions.com\/akawi-cheese-substitutes\/\">akawi cheese<\/a>.<\/p>\n\n\n\n<p>Both cheeses may include mint for added flavor. The animal's diet and breed impact the milk's quality and cheese's final taste.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Taste_Texture_and_Aroma_Notes\"><\/span>Taste, Texture, and Aroma Notes<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>When tasting akawi and halloumi side-by-side, you'll notice clear differences:<\/p>\n\n\n\n<ul>\n<li><strong>Akawi<\/strong>&nbsp;has a&nbsp;<strong>mild, delicate flavor<\/strong>. It tastes&nbsp;<strong>bright and salty<\/strong>, with a&nbsp;<strong>subtly tangy lactic<\/strong>&nbsp;note. The soft,&nbsp;<strong>smooth texture<\/strong>&nbsp;is&nbsp;<strong>flexible when fresh<\/strong>. With age, it becomes firmer but still melts easily. Akawi is&nbsp;<strong>moist<\/strong>&nbsp;with a&nbsp;<strong>creamy mouthfeel<\/strong>. Its natural&nbsp;<strong>white color<\/strong>&nbsp;darkens with age.<\/li>\n\n\n\n<li><strong>Halloumi<\/strong>&nbsp;has a&nbsp;<strong>much saltier, robust taste<\/strong>. It is&nbsp;<strong>tangy and earthy<\/strong>, with characteristic&nbsp;<strong>salty squeakiness<\/strong>&nbsp;when bitten into. The dense,&nbsp;<strong>rubbery texture<\/strong>&nbsp;resists melting. Instead, halloumi&nbsp;<strong>softens and bronzes<\/strong>&nbsp;when cooked. It is generally&nbsp;<strong>whiter<\/strong>&nbsp;than akawi, with a&nbsp;<strong>drier, crumbly<\/strong>&nbsp;bite.<\/li>\n<\/ul>\n\n\n\n<p>So akawi is milder and softer, while halloumi is saltier and has a springy bite. Their aromas differ too:<\/p>\n\n\n\n<ul>\n<li><strong>Akawi<\/strong>&nbsp;smells&nbsp;<strong>sweet, creamy, and tangy<\/strong>. Notes of&nbsp;<strong>fresh milk<\/strong>&nbsp;and&nbsp;<strong>grassy hay linger<\/strong>. As it ages, nutty and yeasty notes develop.<\/li>\n\n\n\n<li><strong>Halloumi<\/strong>&nbsp;has a&nbsp;<strong>pungent aroma<\/strong>, with a&nbsp;<strong>sheepy, barnyard quality<\/strong>.&nbsp;<strong>Grassy citrus notes<\/strong>&nbsp;peek through the&nbsp;<strong>salty, concentrated milk<\/strong>&nbsp;scent. Mint and herbs enhance the smell.<\/li>\n<\/ul>\n\n\n\n<p>These sensory differences stem from their ingredients, processes, and aging. Together, they inform how each cheese is best used.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Culinary_Uses\"><\/span>Culinary Uses<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Akawi and halloumi melt, soften, absorb flavors, and brown differently when heated. This suits them for different applications:<\/p>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cooking_with_Akawi\"><\/span>Cooking with Akawi<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Akawi&nbsp;<strong>melts smoothly<\/strong>&nbsp;when cooked, so it's perfect for:\n<ul>\n<li><a href=\"https:\/\/aglassandahalffullproductions.com\/american-cheese-vs-monterey-jack\/\">Grilled cheese<\/a><\/li>\n\n\n\n<li>Quesadillas<\/li>\n\n\n\n<li>Pizza<\/li>\n\n\n\n<li>Cheese sauces<\/li>\n\n\n\n<li>Filling for baked pastries like fatayer<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>It provides&nbsp;<strong>subtle creaminess<\/strong>&nbsp;and&nbsp;<strong>tang<\/strong>. Akawi lets other ingredients shine.<\/li>\n\n\n\n<li>Akawi's&nbsp;<strong>mild flavor<\/strong>&nbsp;pairs well with&nbsp;<strong>spices, herbs, meats, and produce<\/strong>.<\/li>\n<\/ul>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Cooking_with_Halloumi\"><\/span>Cooking with Halloumi<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<ul>\n<li>Halloumi holds its shape when cooked,&nbsp;<strong>browning and softening<\/strong>&nbsp;without&nbsp;<strong>melting<\/strong>. This makes it ideal for:\n<ul>\n<li>Grilling<\/li>\n\n\n\n<li>Pan-frying<\/li>\n\n\n\n<li>Adding to kebabs<\/li>\n\n\n\n<li>Serving with produce<\/li>\n<\/ul>\n<\/li>\n\n\n\n<li>Its&nbsp;<strong>salty punch<\/strong>&nbsp;stands up to&nbsp;<strong>bold ingredients<\/strong>. The&nbsp;<strong>squeaky texture<\/strong>&nbsp;adds&nbsp;<strong>interest<\/strong>.<\/li>\n\n\n\n<li>Halloumi's&nbsp;<strong>low moisture<\/strong>&nbsp;helps it&nbsp;<strong>brown<\/strong>&nbsp;without sticking or falling apart.<\/li>\n<\/ul>\n\n\n\n<p>In terms of dish styles, akawi suits:<\/p>\n\n\n\n<ul>\n<li>Baked savory pastries (fatayer, sambousek)<\/li>\n\n\n\n<li>Pizzas<\/li>\n\n\n\n<li>Omelets<\/li>\n\n\n\n<li>Sandwiches<\/li>\n\n\n\n<li>Dips<\/li>\n<\/ul>\n\n\n\n<p>While halloumi excels in:<\/p>\n\n\n\n<ul>\n<li>Salads<\/li>\n\n\n\n<li>Skewered and grilled dishes<\/li>\n\n\n\n<li>Breakfast dishes<\/li>\n\n\n\n<li>Seafood pairings<\/li>\n\n\n\n<li>Vegetable pairings<\/li>\n<\/ul>\n\n\n\n<p>Think of akawi for melting applications, and halloumi for pan-frying or grilling. Both work in salads.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway:<\/strong> Akawi melts smoothly so excels in cooked dishes like pizza and pastries. Halloumi browns and softens without melting, so shines when pan-fried, grilled, or skewered.<\/p>\n<\/blockquote>\n\n\n\n<h3 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Flavor_Pairings\"><\/span>Flavor Pairings<span class=\"ez-toc-section-end\"><\/span><\/h3>\n\n\n\n<p>Akawi and halloumi also differ in their ideal flavor pairings:<\/p>\n\n\n\n<p><strong>Akawi<\/strong> pairs well with:<\/p>\n\n\n\n<ul>\n<li>Za'atar<\/li>\n\n\n\n<li>Herbs like mint, dill, basil<\/li>\n\n\n\n<li>Spices like sumac, cumin, paprika<\/li>\n\n\n\n<li>Vegetables<\/li>\n\n\n\n<li>Olives<\/li>\n\n\n\n<li>Nuts<\/li>\n<\/ul>\n\n\n\n<p><strong>Halloumi<\/strong> calls for bolder flavors:<\/p>\n\n\n\n<ul>\n<li>Lemon wedges<\/li>\n\n\n\n<li>Za'atar<\/li>\n\n\n\n<li>Chili flakes<\/li>\n\n\n\n<li>Parsley<\/li>\n\n\n\n<li>Garlic<\/li>\n\n\n\n<li>Pomegranate<\/li>\n\n\n\n<li>Hearty greens<\/li>\n\n\n\n<li>Melons<\/li>\n\n\n\n<li>Tomatoes<\/li>\n<\/ul>\n\n\n\n<p>So akawi matches lighter ingredients, while halloumi balances intense flavors.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Buying_and_Storage\"><\/span>Buying and Storage<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>When shopping for akawi and halloumi:<\/p>\n\n\n\n<ul>\n<li>Seek out&nbsp;<strong>artisanal or imported brands<\/strong>&nbsp;for authentic flavor and texture. Mass-market versions tend to differ.<\/li>\n\n\n\n<li>Examine the ingredients list and&nbsp;<strong>choose plain, simple cheeses<\/strong>. Some commercial brands add thickeners and preservatives that change the texture.<\/li>\n\n\n\n<li><strong>Avoid crumbles or crumbs<\/strong>&nbsp;- moisture loss causes this. Some breaking on the surface is normal.<\/li>\n\n\n\n<li>Select packages with&nbsp;<strong>minimal liquid<\/strong>. Excess brine indicates the cheese is very young.<\/li>\n\n\n\n<li><strong>Refrigerate<\/strong>&nbsp;upon returning home, as these are <a href=\"https:\/\/aglassandahalffullproductions.com\/aged-cheese-vs-fresh-cheese\/\">fresh cheeses<\/a>.<\/li>\n<\/ul>\n\n\n\n<p>For storage:<\/p>\n\n\n\n<ul>\n<li><strong>Keep refrigerated<\/strong>&nbsp;always, as both cheeses are perishable.<\/li>\n\n\n\n<li>If brined,&nbsp;<strong>keep immersed<\/strong>&nbsp;in the liquid to prevent drying.<\/li>\n\n\n\n<li><strong>Wrap tightly<\/strong>&nbsp;in plastic to minimize air exposure and prevent drying.<\/li>\n\n\n\n<li><strong>Use within 1 week<\/strong>&nbsp;of opening for best flavor and texture.<\/li>\n<\/ul>\n\n\n\n<p>Refrigeration stops further aging and fermentation that would alter the original taste and mouthfeel.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Health_Benefits_and_Nutrition\"><\/span>Health Benefits and Nutrition<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>As fresh <a href=\"https:\/\/aglassandahalffullproductions.com\/whipping-cream-vs-condensed-milk\/\">dairy products<\/a>, akawi and halloumi offer nutritional benefits:<\/p>\n\n\n\n<ul>\n<li><strong>Excellent source of protein<\/strong>&nbsp;- around 20g per 100g<\/li>\n\n\n\n<li><strong>Rich in calcium and phosphorus<\/strong>&nbsp;for bone health<\/li>\n\n\n\n<li><strong>Packed with B vitamins<\/strong>&nbsp;like riboflavin, B12, and niacin<\/li>\n\n\n\n<li>Provide essential amino acids<\/li>\n\n\n\n<li>Supply conjugated linoleic acid<\/li>\n\n\n\n<li>Loaded with vitamin A<\/li>\n\n\n\n<li>Contain zinc, selenium, and magnesium<\/li>\n<\/ul>\n\n\n\n<p>However, some downsides exist too:<\/p>\n\n\n\n<ul>\n<li><strong>High in saturated fat<\/strong>&nbsp;- can be as much as 25g per 100g<\/li>\n\n\n\n<li><strong>High sodium levels<\/strong>&nbsp;- halloumi contains over 50% of the daily value per 100g<\/li>\n\n\n\n<li>Contain lactose, so not suitable for the lactose intolerant<\/li>\n<\/ul>\n\n\n\n<p>In moderation, both cheeses can be part of a balanced diet. But those with dietary restrictions or sodium concerns should take care.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Key_Differences_Between_Akawi_and_Halloumi\"><\/span>Key Differences Between Akawi and Halloumi<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>To summarize the major differences:<\/p>\n\n\n\n<figure class=\"wp-block-table\"><table><thead><tr><th>Akawi<\/th><th>Halloumi<\/th><\/tr><\/thead><tbody><tr><td>Softer, smooth texture<\/td><td>Dense, squeaky texture<\/td><\/tr><tr><td>Melts easily<\/td><td>Holds shape when cooked<\/td><\/tr><tr><td>Mild, delicate, tangy flavor<\/td><td>Robust, salty flavor<\/td><\/tr><tr><td>Pairs well with herbs and spices<\/td><td>Stands up to bold ingredients<\/td><\/tr><tr><td>Moist, high moisture<\/td><td>Drier, lower moisture<\/td><\/tr><tr><td>Better for cooking and baking<\/td><td>Better for pan-frying and grilling<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n<p>Their unique identities make them suited for different dishes and cooking methods. Both offer delicious taste and nutrition though.<\/p>\n\n\n\n<blockquote class=\"wp-block-quote\">\n<p><strong>Key Takeaway:<\/strong> Akawi and halloumi differ distinctly in texture, melting qualities, flavor, aromas, and ideal pairings. This makes them suited to different culinary uses. But both provide wonderful taste and nutrition.<\/p>\n<\/blockquote>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_Substitute_Akawi_for_Halloumi_and_Vice_Versa\"><\/span>How to Substitute Akawi for Halloumi (and Vice Versa)<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p>Want to substitute one for the other in recipes? Here are some tips:<\/p>\n\n\n\n<p><strong>To replace halloumi with akawi:<\/strong><\/p>\n\n\n\n<ul>\n<li>Use 25% less akawi to account for extra moisture<\/li>\n\n\n\n<li>Increase saltiness with spices, olives, lemon zest, etc.<\/li>\n\n\n\n<li>Adjust cooking method - bake, grill briefly, or add later in saut\u00e9ing<\/li>\n\n\n\n<li>Add wheat starch (1 tsp per cup) to absorb moisture<\/li>\n\n\n\n<li>Expect greater melting, browning, and softening<\/li>\n<\/ul>\n\n\n\n<p><strong>To substitute akawi for halloumi:<\/strong><\/p>\n\n\n\n<ul>\n<li>Increase amount by 25% to compensate for moisture<\/li>\n\n\n\n<li>Pat akawi dry before cooking to improve browning<\/li>\n\n\n\n<li>Chill akawi first to firm it up before cooking<\/li>\n\n\n\n<li>Cook gently and watch closely to prevent meltingAway<\/li>\n\n\n\n<li>Consider a complementary flavor boost like za'atar or herbs<\/li>\n\n\n\n<li>Note that akawi may melt more than halloumi would<\/li>\n<\/ul>\n\n\n\n<p>With these adaptations, you can swap one for the other successfully. But for best results, choose the cheese best suited to the dish.<\/p>\n\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"How_to_Make_Akawi_and_Halloumi_at_Home\"><\/span>How to Make Akawi and Halloumi at Home<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-58557\" class=\"wprm-recipe-container\" data-recipe-id=\"58557\" data-servings=\"0\"><div class=\"wprm-recipe wprm-recipe-template-unlrecipes\"><div class=\"wprm-container-float-right\">\n    \n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\"><span class=\"ez-toc-section\" id=\"How_To_Make_Akawi_And_Halloumi_Cheese_At_Home\"><\/span>How To Make Akawi And Halloumi Cheese At Home<span class=\"ez-toc-section-end\"><\/span><\/h2>\n<div class=\"wprm-spacer\"><\/div>\n\n\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\"><span style=\"display: block;\">Store-bought cheeses make life easier. But enterprising home cooks can also\u00a0<strong>craft their own akawi or halloumi<\/strong>.<\/span><\/div>\n<div class=\"wprm-spacer\"><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 25px\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/aglassandahalffullproductions.com\/wprm_print\/58557\" style=\"color: #ffffff;background-color: #f9812a;border-color: #cc651a;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"58557\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 L18.9004,4.9445 L21.9904,4.9445 C23.0954,4.9445 24.0004,5.8485 24.0004,6.9535 L24.0004,6.9535 L24.0004,17.2415 C24.0004,18.3465 23.0954,19.2505 21.9904,19.2505 L21.9904,19.2505 L19.8414,19.2505 L19.8414,22.2795 C19.8414,23.1725 19.1104,23.9035 18.2174,23.9035 L18.2174,23.9035 L5.7834,23.9035 C4.8894,23.9035 4.1594,23.1725 4.1594,22.2795 L4.1594,22.2795 L4.1594,19.2505 L2.0104,19.2505 C0.9044,19.2505 0.0004,18.3465 0.0004,17.2415 L0.0004,17.2415 L0.0004,6.9535 C0.0004,5.8485 0.9044,4.9445 2.0104,4.9445 L2.0104,4.9445 L5.0984,4.9445 L5.0984,1.3565 C5.0984,0.6105 5.7094,0.0005 6.4554,0.0005 L6.4554,0.0005 Z M17.8414,15.5975 L6.1594,15.5975 L6.1594,21.9035 L17.8414,21.9035 L17.8414,15.5975 Z M21.9904,6.9445 L2.0104,6.9445 L2.0004,17.2415 L4.1594,17.2425 L4.1594,15.2215 C4.1594,14.3285 4.8894,13.5975 5.7834,13.5975 L5.7834,13.5975 L18.2174,13.5975 C19.1104,13.5975 19.8414,14.3285 19.8414,15.2215 L19.8414,15.2215 L19.8414,17.2495 L21.9904,17.2505 L22.0004,6.9535 L21.9904,6.9445 Z M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n    \n<\/div>\n\n\n\n\n<div class=\"wprm-container-columns-spaced\">\n\t<div>\n    \t\n\n\t\t\n    <\/div>\n    <div>\n        \n\t\t\n    <\/div>\n<\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M19.5441,12.0586 L17.8411,12.3146 L17.8411,14.0376 L17.8411,17.8606 L6.1591,17.8606 L6.1591,14.0376 L6.1591,12.3146 L4.4561,12.0586 C3.0331,11.8446 2.0001,10.6536 2.0001,9.2246 C2.0001,7.6626 3.2471,6.3876 4.7971,6.3406 C4.8651,6.3486 4.9351,6.3556 5.0051,6.3576 L6.3221,6.4136 L6.8931,5.2246 C7.8481,3.2356 9.8051,1.9996 12.0001,1.9996 C14.1951,1.9996 16.1521,3.2356 17.1071,5.2246 L17.6781,6.4136 L18.9951,6.3576 C19.0641,6.3556 19.1321,6.3486 19.2021,6.3406 C20.7531,6.3866 22.0001,7.6626 22.0001,9.2246 C22.0001,10.6536 20.9671,11.8446 19.5441,12.0586 L19.5441,12.0586 Z M6.1591,22.0006 L17.8411,22.0006 L17.8411,19.8606 L6.1591,19.8606 L6.1591,22.0006 Z M19.1141,4.3386 C19.0451,4.3386 18.9801,4.3566 18.9101,4.3596 C17.6741,1.7836 15.0491,-0.0004 12.0001,-0.0004 C8.9511,-0.0004 6.3261,1.7836 5.0901,4.3596 C5.0211,4.3566 4.9551,4.3386 4.8861,4.3386 C2.1881,4.3386 0.0001,6.5266 0.0001,9.2246 C0.0001,11.6736 1.8081,13.6836 4.1591,14.0376 L4.1591,22.3756 C4.1591,23.2696 4.8901,23.9996 5.7831,23.9996 L18.2171,23.9996 C19.1101,23.9996 19.8411,23.2696 19.8411,22.3756 L19.8411,14.0376 C22.1911,13.6836 24.0001,11.6736 24.0001,9.2246 C24.0001,6.5266 21.8131,4.3386 19.1141,4.3386 L19.1141,4.3386 Z\" id=\"Fill-1\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n\n\n\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-58557-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"58557\" data-servings=\"0\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions wprm-header-has-actions\" style=\"\"><span class=\"ez-toc-section\" id=\"Ingredients\"><\/span>Ingredients<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h3><div class=\"wprm-recipe-ingredient-group\"><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-name\">High-quality milk - sheep and goat are traditional<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-name\">Rennet to curdle the milk<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-name\">Cheese molds<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-name\"><a href=\"https:\/\/aglassandahalffullproductions.com\/cheese-cloth-vs-muslin-fabric\/\">Cheesecloth<\/a> for draining<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-name\">Brine solution for soaking<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">Herbs like dried mint (optional)<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"7\"><span class=\"wprm-recipe-ingredient-name\">Time, patience, and practice<\/span><\/li><\/ul><\/div><\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-58557-instructions-container wprm-block-text-normal\" data-recipe=\"58557\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line wprm-header-has-actions\" style=\"\"><span class=\"ez-toc-section\" id=\"Instructions\"><\/span>Instructions<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div>&nbsp;<span class=\"ez-toc-section-end\"><\/span><\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\"><span class=\"ez-toc-section\" id=\"Refer_to_traditional_cheesemaking_guides_for_detailed_steps_Key_high-level_pointers\"><\/span>Refer to traditional cheesemaking guides for detailed steps. Key high-level pointers:<span class=\"ez-toc-section-end\"><\/span><\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-58557-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Curdle the milk gently at warm temperatures between 90-105\u00b0F<\/div><\/li><li id=\"wprm-recipe-58557-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Halloumi requires more kneading and pressing to achieve its texture<\/div><\/li><li id=\"wprm-recipe-58557-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Air-dry freshly molded cheeses before brining<\/div><\/li><li id=\"wprm-recipe-58557-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Use a 7-10% salt brine solution and maintain proper acidity<\/div><\/li><li id=\"wprm-recipe-58557-step-0-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Soak cheeses for the right duration - 12-24 hours up to 2 months<\/div><\/li><li id=\"wprm-recipe-58557-step-0-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Age cheeses in climate-controlled conditions<\/div><\/li><li id=\"wprm-recipe-58557-step-0-6\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Handle cheeses carefully to avoid damage<\/div><\/li><li id=\"wprm-recipe-58557-step-0-7\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Ensure ideal humidity levels are maintained<\/div><\/li><\/ul><\/div><\/div>\n\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\" style=\"\"><span class=\"ez-toc-section\" id=\"Notes\"><\/span>Notes<div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"ez-toc-section-end\"><\/span><\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">It takes skill and numerous rounds to master the intricacies. But tradition-minded cooks find the hands-on process rewarding.<\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 20px\"><\/div>\n<div class=\"wprm-icon-shortcode wprm-icon-shortcode-separate wprm-align-center wprm-icon-decoration-line\" style=\"font-size: 24px;height: 24px;\"><div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><span class=\"wprm-recipe-icon\" aria-hidden=\"true\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#9e9e9e\"><path d=\"M19.5441,12.0586 L17.8411,12.3146 L17.8411,14.0376 L17.8411,17.8606 L6.1591,17.8606 L6.1591,14.0376 L6.1591,12.3146 L4.4561,12.0586 C3.0331,11.8446 2.0001,10.6536 2.0001,9.2246 C2.0001,7.6626 3.2471,6.3876 4.7971,6.3406 C4.8651,6.3486 4.9351,6.3556 5.0051,6.3576 L6.3221,6.4136 L6.8931,5.2246 C7.8481,3.2356 9.8051,1.9996 12.0001,1.9996 C14.1951,1.9996 16.1521,3.2356 17.1071,5.2246 L17.6781,6.4136 L18.9951,6.3576 C19.0641,6.3556 19.1321,6.3486 19.2021,6.3406 C20.7531,6.3866 22.0001,7.6626 22.0001,9.2246 C22.0001,10.6536 20.9671,11.8446 19.5441,12.0586 L19.5441,12.0586 Z M6.1591,22.0006 L17.8411,22.0006 L17.8411,19.8606 L6.1591,19.8606 L6.1591,22.0006 Z M19.1141,4.3386 C19.0451,4.3386 18.9801,4.3566 18.9101,4.3596 C17.6741,1.7836 15.0491,-0.0004 12.0001,-0.0004 C8.9511,-0.0004 6.3261,1.7836 5.0901,4.3596 C5.0211,4.3566 4.9551,4.3386 4.8861,4.3386 C2.1881,4.3386 0.0001,6.5266 0.0001,9.2246 C0.0001,11.6736 1.8081,13.6836 4.1591,14.0376 L4.1591,22.3756 C4.1591,23.2696 4.8901,23.9996 5.7831,23.9996 L18.2171,23.9996 C19.1101,23.9996 19.8411,23.2696 19.8411,22.3756 L19.8411,14.0376 C22.1911,13.6836 24.0001,11.6736 24.0001,9.2246 C24.0001,6.5266 21.8131,4.3386 19.1141,4.3386 L19.1141,4.3386 Z\" id=\"Fill-1\"><\/path><\/g><\/g><\/svg><\/span> <div class=\"wprm-decoration-line\" style=\"border-color: #e0e0e0\"><\/div><\/div>\n\n\n\n<div class=\"wprm-spacer\"><\/div>\n<\/div><\/div>\n\n\n<h2 class=\"wp-block-heading\"><span class=\"ez-toc-section\" id=\"Conclusion\"><\/span>Conclusion<span class=\"ez-toc-section-end\"><\/span><\/h2>\n\n\n\n<p><strong>Akawi and halloumi <\/strong>emerge from the storied food cultures of the Levant. Though they share similarities, each cheese boasts a unique identity informed by local history and tradition.<\/p>\n\n\n\n<p>Key differences set them apart - namely their texture, melting properties, recommended cooking methods and pairings.<\/p>\n\n\n\n<p>Akawi's milder taste and smooth melting quality suits it to dishes like pastries, omelets and sandwiches.<\/p>\n\n\n\n<p>Halloumi's dense texture that holds its shape when cooked make it perfect for grilling, pan-frying, and vegetable pairings.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Cheese holds an esteemed place in Middle Eastern cuisine and culture. Many regions have their own signature cheeses that feature prominently in local dishes. Two of the most beloved are akawi and halloumi. These semisoft white brined cheeses have become popular worldwide. Foodies and home cooks everywhere have fallen for their unique textures and versatile [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":56555,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[314,383],"tags":[],"blocksy_meta":[],"_links":{"self":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56514"}],"collection":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/comments?post=56514"}],"version-history":[{"count":5,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56514\/revisions"}],"predecessor-version":[{"id":58561,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/posts\/56514\/revisions\/58561"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media\/56555"}],"wp:attachment":[{"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/media?parent=56514"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/categories?post=56514"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/aglassandahalffullproductions.com\/wp-json\/wp\/v2\/tags?post=56514"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}